I bake this tender and golden cornbread with the tang of buttermilk, achieving a moist crumb and crisp top that feels like the perfect Southern classic.

Buttermilk Cornbread

Why You’ll Love This Recipe

I love how this cornbread balances sweet, tangy, and savory in every bite. The buttermilk gives rich flavor and moisture, while the cornmeal adds just the right texture. It’s quick to prepare and pairs beautifully with soups, BBQ, or honey on its own.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow cornmeal
All-purpose flour
Granulated sugar (optional, for a touch of sweetness)
Baking powder
Baking soda
Salt
Buttermilk
Egg
Melted butter (plus extra for greasing the pan)

directions

I preheat the oven to 400 °F and grease a cast-iron skillet or baking pan with butter.
In a bowl, I whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, I mix buttermilk, egg, and melted butter until smooth.
I pour the wet ingredients into the dry and stir just until combined—overmixing would make it tough.
I pour the batter into the prepared skillet and bake for about 20–25 minutes, until the top is golden and a toothpick comes out clean.
I let it cool for a few minutes before slicing.

Servings and timing

Servings: 8 wedges
Prep time: ~10 minutes
Cook time: 20–25 minutes
Total time: ~30–35 minutes

Variations

I occasionally swap half the cornmeal for stone-ground for a heartier texture.
I stir in chopped jalapeños and shredded cheese for a spicy, savory twist.
I substitute honey for sugar and drizzle extra on top for a sweet finish.
I sometimes fold in corn kernels or diced green chiles for added flavor.

storage/reheating

Room temperature: I store cornbread wrapped in foil or airtight container for up to 2 days.
Reheat: I warm slices in a 350 °F oven for about 5 minutes or toast them in a skillet with butter to revive crispness.
Freeze: I freeze cornbread slices in a resealable bag for up to 2 months and thaw as needed.

FAQs

Can I use regular milk instead of buttermilk?

Yes—I use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk. Let it sit for a few minutes before using.

Is the sugar necessary?

Not at all. I include sugar for slight sweetness, but you can omit it entirely or adjust to taste.

Why do I need both baking powder and baking soda?

The baking powder and baking soda work together: baking powder adds lift, while baking soda balances the buttermilk’s acidity and boosts browning.

Can I bake this in a regular pan instead of cast iron?

Yes—just grease a 9-inch square or round baking pan and adjust bake time by a few minutes as needed.

How do I prevent a dry crumb?

I mix gently—just combine until no dry streaks remain—and be careful not to overbake; removing it when a toothpick comes out clean ensures moist texture.

Conclusion

This Buttermilk Cornbread has become my go-to for quick, comforting baking. With simple ingredients, a tender crumb, and versatile flavor, it suits everything from weeknight dinners to cozy snack moments. I love how it brings warmth and homey ease to any table.